Imagine sinking your teeth into a rich, decadent chocolate cookie that's so easy to make, you'll wonder why you've been slaving over complicated recipes all this time. These Double Chocolate Oatmeal Refrigerator Cookies are the ultimate dessert hack that combines the irresistible crunch of oats, the deep richness of cocoa, and the melt-in-your-mouth chocolate chips into one extraordinary treat. Perfect for busy home bakers, chocolate lovers, and anyone who wants a delicious cookie without spending hours in the kitchen!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined.
- Fold in rolled oats and chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Transfer the cookie dough onto a large piece of plastic wrap, shaping it into a log approximately 2 inches in diameter.
- Wrap the dough log tightly in plastic wrap, twisting the ends to seal, and refrigerate for at least 2 hours or overnight to firm up.
- When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the chilled dough log from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie slices about 1 inch apart on prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly set but centers remain soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- When forming the dough log, use plastic wrap and roll it tightly to create a uniform shape for even cookie slices.
- Chilling the dough is crucial - don't skip this step! It helps the flavors meld and makes slicing easier.
- Use a sharp knife when cutting the cookie rounds to get clean, even slices.
- For extra indulgence, try using a mix of milk and dark chocolate chips for more complex flavor.
- If the dough seems too soft when slicing, return it to the refrigerator for 15-30 minutes to firm up.
- Allow cookies to cool completely to let them set and develop their perfect texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 20mg
